Grilled Pepper-and-Squash Quesadillas

Ingredients

• 8 8-inch flour tortillas 
• 2 ounces goat cheese 
• 8 ounces monterrey jack cheese shredded
• 2 tablespoons olive oil 
• 1 small onion cut into 1/2-inch-thick slices
• 1  poblano pepper 
• 10 servings salsa prepared
• 0.5 teaspoon salt 
• 2 teaspoons mexican seasoning blend salt-free
• 1  bell pepper red yellow
• 1  baby squash yellow halved lengthwise
• 1  zucchini halved lengthwise

Equipment

• bowl
• grill
• ziploc bags
• spatula

Directions

1. Preheat grill to high heat (450 to 500).
2. Cut peppers in half lengthwise; discard seeds and membranes. Grill 4 minutes on each side or until blackened.
3. Place in a zip-top plastic bag; let stand 15 minutes. Peel away charred skins, and chop. Set aside.
4. Combine oil and seasoning blend; brush onto both sides of vegetables, and sprinkle with salt. Reduce heat to medium-high (350 to 400), and grill vegetables 4 to 6 minutes on each side or until tender.
5. Transfer to a large bowl; set aside until cool enough to handle.
6. Cut vegetables into bite-size pieces. Stir in chopped peppers.
7. Top each of 4 tortillas with one-fourth vegetable mixture; divide cheeses evenly over vegetables.
8. Place remaining tortillas over cheese, pressing down gently.
9. Grill quesadillas over medium heat (300 to 35
10. for 2 minutes. Quickly and carefully turn quesadillas, using a large, wide spatula. Grill, covered with grill lid, 2 more minutes or until cheese melts and tortillas are golden.
11. Cut each quesadilla into 6 wedges, and serve immediately with salsa.